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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Great Tips For Artisanal Breads, Corn On The Cob, And Everything Strawberry

on June 15, 2018

Croissants, Open Hearth, Baguette, White, And Challah Bread

Everyone that knows me, knows there are a couple of things I love. Artisanal breads and strawberries. Not only do I love to eat them,  they are in full dispay in my home.

One any given day I’ll buy artisan breads and I know it wouldn’t take me long to use them in different recipes, so I could easily devour them. Truth is, I can really get carried away, and I need to cut back.

I had this idea where if I could immortalize them, maybe, just maybe, that would make it easier for me not to rush out and buy a loaf all the time.

I ended up drying them out in the oven, turning them into giant croutons. I baked them off on a really low temperature (175 degrees F) for about 3-4 hours. I let them cool overnight, then varnished each one of the loaves along with a couple of croissants.

Now, I can just admire them any time I want, and not have to worry about the weight gain that would certainly be inevitable.  Turns out, it became a lifelike breadbasket that makes a beautiful centerpiece for any table.

How about this one? You know what a pain it is when you want to remove the corn kernels from the cob. Here’s a great tip.

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I love adding grilled corn to different dishes. It’s the task of removing the corn kernels that really disturbs me. They fly all over the place. They’re all over the cutting board, on the counter, and on the floor. It’s a battle keeping more than you seem to loose.

Take a Bundt pan or an Angel food cake pan, both shown in the pictures above, set the base of cob into the hole. Hold the top of the cob with one hand, using a sharp chef’s  knife, slice off the kernels. I promise, those kernels will all fall right into the cake pan. VOILA!

I do have one more short story. When I first moved out on my own, my grandmother gave me a strawberry canister set for my kitchen. Well, just like most girls, I thought I’d keep that theme going and stick with all things strawberry

I was 19 years old then, now I’m in my 50’s, and I think my strawberry themed kitchen now looks more like the store you see in every Cracker Barrel.

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Hutch

But you know what?, there’s a story and a memory behind everyone one.

 

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2 responses to “Great Tips For Artisanal Breads, Corn On The Cob, And Everything Strawberry

  1. […] via Great Tips For Artisanal Breads, Corn On The Cob, And Everything Strawberry — Let’s Dish Wit… […]

  2. mistimaan says:

    Looks yummy

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